So, How Many Pasta Shapes Are There?
So, how many different types of pasta are there? English Nearly 350 distinct forms of pasta are thought to exist, with approximately four times as many names as there are varieties of pasta. Due to the fact that some kinds may have distinct names in different languages, or even in the same language: in Italy, for example, names change depending on the location or area in which the type is found. Furthermore, pasta makers and cooks may come up with new forms or rename existing ones, resulting in an almost limitless number of options.
In Italian, all pasta types are referred to as by their plural names.
For example, spaghettini (the smallest), spaghetti (the usual size), and spaghettoni (the largest) (largest).
Many areas of Italy have developed their unique pasta shapes, such as bigoli (thick, noodle-like spaghetti) from Veneto; strozzapreti (literally ‘priest strangler’) from Emilia-Romagna; trofie (ideal with pesto) from Liguria; andorecchiette (or, ‘small ears’) from Puglia, to name a few.
- The most straightforward method to categorize pasta is into three types: long, short, and soup.
- Spaghetti and vermicelli are examples of predecessors in the first group of foods.
- For example, at the end of the nineteenth century, ditalini rigatiwere also known asgaribaldinias a tribute to Garibaldi; mafalde and mafaldinewere named in honor of Princess Mafilda of Savoy (or perhaps the daughter of a pasta maker!
- Pasta, regardless of its name or shape, is a simple dish that is synonymous with Italy, and it is always sure to satisfy everyone.
- Please also also our Foodie Guides to Pasta and Egg Pasta, as well as our recipes.
- This is due to the fact that some types might have different names in different languages, or even in the same language: for example, in Italy, the name of a type can vary depending on the location or area in which it is found.
- As a result, the possibilities become limitless!
- In Italian, all of the pasta varieties are referred to as by their plural names.
- For example, spaghettini (the smallest of the three formats), spaghetti (the standard style), and spaghettoni (the largest of the three formats).
Several different regional pasta shapes have evolved over time: for example, I bigoli, which are similar to spaghetti, are a Venetian specialty; gli strozzapreti, which come in many varieties, are a typical Emilia-Romagna specialty; the trofie (which are delicious with pesto) are liguri; and the orecchiette (also known as “little orecchie”) are pugliesi.
The most straightforward way to categorize pasta is to divide it into three types: long shapes, short shapes, and shapes for soups.
The first group consists of such forerunners as spaghetti and vermicelli, among other things.
It is possible that the names and shapes of pasta corta have changed over time; for example, at the end of the nineteenth century, rigati ditalini were known as garibaldini in honor of Garibaldi; mafalde and mafaldine were so named in honor of the Princess Mafalda of Savoy (or perhaps in honor of the daughter of a pasta manufacturer!) Regardless of the name or the shape, pasta is a simple dish that is synonymous with Italy and that, without a doubt, will satisfy everyone at some point.
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On certain nights, there’s nothing better than boiling some noodles and whipping up a batch of spaghetti (with an optional side of wine!). A straightforward and traditional supper. However, there are several varieties of pasta available. So let’s have a look at the most prevalent ones. What a world of possibilities there are with pasta. There are a plethora of styles and forms to choose from. The standard marinara and tomato sauces work well with this dish, but you may also get creative with creamy, herby creations.
You may experiment with different vegetables and proteins.
In contrast, while any type of pasta is a simple and tasty dish, there are an astounding number of different kinds of noodles you may cook to create your own unique pasta dish.
Types of pasta
There are a plethora of different sorts of pasta. The good news is that they may be divided into a few distinct categories: short pasta, long pasta, sheet pasta, filled pasta, and dumpling pasta, among others. Long pasta can be hand-rolled or created using an extruder, while many forms of short pasta (though not all) must be made with an extruder in order to get the particular shapes that distinguish them.
These are the long, thin ribbons and strand pasta forms that you’re looking for. If you want to prepare them with creamy sauces, choose components that are only extremely small in size and have very few chunks, if any at all.
Angel hair pasta is a long, thin noodle that is thinner than spaghetti in consistency. It goes well with mild oil-based and cream-based sauces. Anything that is too substantial may overrun it. Pair it with a classichomemade marinara sauce for a typical Italian supper to complete the experience. Shredded chicken or shrimp scampi are also excellent sources of protein for this dish.
It has a similar appearance to regular spaghetti. However, it is more rounded, and there is a hole in the centre of each noodle, creating a hollow core in the middle of each noodle. As a result, it is a little thicker than regular spaghetti noodles. When used in soups, pasta dishes, and casseroles, it retains a lot of the sauce that is added. That is bucatini’s superpower, to put it mildly.
Fettuccini is a flat spaghetti noodle that looks similar to a flat spaghetti noodle. It’s a noodle that’s thicker and denser in texture. In contrast to other forms of long pasta, because it is quite wide, it works well with chunky meat sauces. Without a doubt, creamy alfredo sauce combined over fettuccine is a winning combination.
Who doesn’t enjoy a good spaghetti dish? It is formed like angel hair and bucatini, and it has a cylinder shape. Its thickness, on the other hand, lies midway in the center.
Even while it isn’t nearly as thin as angel’s hair, it is significantly thinner than bucatini. Combining meatballs with pasta is always a traditional pairing. Are you tired of the same old spaghetti? Make pesto shrimp spaghetti to add a unique touch to the dish.
Linguine is similar in appearance to fettuccine, although it is not as broad. In seafood meals, it’s a typical noodle combo, especially when used with white wine sauces with clams and mussels. With linguine noodles, any cream-based or white wine-based sauce tastes like a culinary dream.
If you believe that the width of long pasta can’t go any broader than fettuccine, you are mistaken. Pappardelle pasta noodles are even better at blending with rich, meat-based sauces than fettuccine pasta noodles. While it is most typically used in raguorbolognese, it is also excellent in seafood pastadishes and other meals that call for shellfish. Given its size, tenacity, and sturdiness, you can slam it with any heavy sauce.
It’s quite simple to make the mistake between tagliatelle and fettuccine. In fact, in certain regions of Italy, tagliatelle is referred to as fettucine by chefs. Both forms of pasta have the appearance of flattened spaghetti and are about the same width, although tagliatelle will have a somewhat thicker bite to it. It’s also capable of handling heavy meat sauces, but it’s also capable of handling cream or tomato sauces.
Consider the term “thin.” Vermicelli noodles have a slim profile. There are two types of vermicelli: Italian and Asian. The former is produced from semolina, while the latter is a rice noodle. In a light spaghetti-like meal, mix vermicelli with olive oil and canned tomatoes, or use them in stir-fries and soups to add a little texture and flavor.
Consider the word “thin” as an adjective. Skinny vermicelli noodles are what you’re looking for! There are two types of vermicelli: Italian and Asian. The former is composed of semolina, while the latter is a rice noodle. In a light spaghetti-like meal, mix vermicelli with olive oil and canned tomatoes, or use them in stir-fries and soups to add a little of crunch.
Campanelle pasta is one of the less well-known types of pasta available. This little bell-shaped flower has been rolled up in the shape of a cone with ruffled edges, resembling a small bell-shaped flower. Thicker sauces will be easily absorbed by the hollow middle, and you could even use it as a substitute for elbows in macaroni and cheese recipes.
Consider a tube-shaped pasta that is somewhat open at the ends and has rolled edges that are not completely attached. Casarecce is similar to a noodle that has been gently coiled and twisted. Sauces will also be caught well in the middle.
It is often referred to as double elbow pasta because of its hollow, spiral-shaped form. The various twists and turns provide a large amount of surface area for the sauce to cover and adhere to, as well as additional chew due to the length of the dish. With fact, it’s fantastic in macaroni and cheese.
There are many grooves and fissures in this spiral-shaped noodle, which allows it to catch more sauce and dressing.
It’s strong enough to combine with a richer sauce, such as marinara or meat sauce, without falling apart. However, it is also frequently used in pasta salads.
Radiatori noodles may be used in soups and casseroles, among other things. It’s not as ubiquitous in grocery shops as it could be, but it’s a distinctive form. It has the appearance of a futuristic spiral. Is it fair to suggest that it resembles a little parking garage?
Rotini is a corkscrew-shaped pasta that is widely available. It features a tighter spiral than fusilli, making it more difficult to break. However, it is similar to fusilli in that it absorbs many sorts of sauces effectively. It can handle anything from thick and beefy to oil-based to creamy in texture. It’s especially delicious in this one-pot chicken cacciatore recipe.
You first encountered elbow macaroni noodles while participating in a kindergarten craft project. However, as an adolescent and an adult, you most certainly developed a fondness for foods coated in cheese. It’s in the shape of a little half-circle. Apart from being a fantastic noodle choice for pasta meals, it is also a good choice for casseroles.
Although it may sound foreign, bow tie spaghetti is a simple dish. It may be found in a variety of creamy pasta dishes as well as pasta salads (and perhaps even as an accompaniment to elbow macaroni for your children’s painting project). It seems like there isn’t much you can’t do with this style of pasta.
Gemelli pasta noodles have the appearance of two thin strands that have been twisted together. It is, however, deceiving you with a trick on your eyes. It’s only one noodle that has been bent to appear like that. It holds sauce well, and it’s a popular noodle choice for adding green vegetables and herbs to spaghetti and pasta salads, among other things.
It is probable that penne is already a household favorite in your home. It is a hollow cylinder-shaped noodle with slanted sides that is hollow within. It features ridges that make its texture great for capturing sauce, and it is made of plastic. It is sometimes referred to as mostaccioli in some circles. In addition to being used in a variety of pasta dishes, it is a frequent noodle seen in casseroles. In a thischicken piccata pastadish, I combined the mixture with chicken and zucchini.
Rotelli is a pasta dish that looks a lot like something you’d find in a kid’s soup (and frequently is!). This colorful wheel design is perfect for catching all of the different sorts of sauces and components in a soup or pasta dish. It’s a compact and manageable size.
Rigatoni has the appearance of the penne’s sister noodle. It’s likewise cylinder-shaped, and its texture has ridges in it, as well. Penne is somewhat stumpier and less slender than spaghetti, and it does not have the sloping margins that are characteristic of spaghetti. As with penne, the ridges and gaping center will retain sauce, resulting in every mouthful being cheesy, creamy, and tasty in its own right. I use it in my creamy butternut squash pasta dish, which is delicious.
These noodles are frequently linked to the form of ears, and it’s not hard to understand why.
While it is a versatile sort of pasta that can be used in a variety of dishes, cream sauces are particularly fond of it. The little dips in their cores may appear insignificant, yet they are quite effective at capturing sauce and taste.
Ziti is a type of pasta that appears very similar to penne in shape and appearance. Also thin and hollow, but with straight edges and no ridges in its texture, it has a smooth appearance. Baked ziti is a popular dish on the menus of Italian restaurants, making it a good candidate for a casserole. Those who prefer it mixed with a little olive oil or tomato sauce for a quick midweek pasta meal are in luck.
It is merely another name for shells, which is conchiglie. These may be found in a number of sizes, ranging from micro to small to medium to large. The fact that they make their own macaroni is undoubtedly their claim to fame, but their open cores make them ideal for enclosing any form of cream sauce or a robust meat sauce.
Orzo is sometimes confused with grains, but it is actually a sort of pasta, and it is likely the tiniest of the little pasta types. It has a texture similar to rice, and it is frequently used in orzo pasta salads. It may also be used to lend a wonderful texture to soups.
When it comes to little pasta forms, Ditalini is likewise on the smaller end of the range, as is rigatoni. Ditalini is similar to ziti noodles in that it is made up of multiple smaller noodles that are sliced together. A prominent component in minestrone soup, as well as in pasta Fagioli, is fennel seed powder.
Sheet pasta noodles are exactly what they sound like: they are thin and flat, like a sheet of paper (but small dimensions of course).
This is by far the most popular variety of sheet pasta available. Its form is defined by the ruffled, ornamental margins that surround it. Without a doubt, it’s utilized to produce lasagne, where it’s sandwiched between ricotta cheese and meat sauce in a classic dish (vegan versions are popping up everywhere). No-boil lasagne noodles can be purchased that have been precooked and dried. The moisture from your cheese and sauce is sufficient to rehydrate the noodles, so you won’t have to prepare them separately before baking them in the oven.
There is one thing that all of these noodles have in common. They may be stuffed with a variety of fillings, including cheesy, ooey-gooey, veggie, and protein-based options. It provides up a plethora of possibilities for incorporating flavor into your pasta meals.
Tortellini reminds me of miniature air tubes gliding down a river, which is how I like to imagine them. Alternatively, little donuts. It is available in a variety of flavors, including cheese and meat. Tortellini can be drenched in sauces or served in a brothy tomato soup, depending on your preference. Because it already has a lot of flavor crammed within the filling, it’s also delicious tossed in a little olive oil and parmesan cheese before serving.
Ravioli are square and packed with cheese. When it comes to store-bought ravioli, the smaller the better, but don’t be shocked if you’re offered huge ravioli at some Italian restaurants.
It has a ruffled appearance and the edges are squeezed tightly together. You’ll find them loaded with a variety of ingredients, including cheese, veggies, and meat.
Consider manicotti to be the equivalent of large penne noodles. It has the same texture and form as the original, but it is somewhat bigger. And do you have any idea what that means? More room for cheese and sauce to be stuffed within. My family like it when it is cooked in a casserole dish. It also enjoys a hearty meaty bolognese sauce smothered in the middle.
Cannelloni noodles are a cross between lasagne noodles and manicotti noodles, and they’re delicious. It’s a tube-shaped pasta (similar to manicotti) with no ridges on the outside (like lasagna). It starts out as a sheet pasta that is rolled into tubes and then dipped in sauce. It’s loaded with cheese and tomato sauce, similar to how manicotti noodles are stuffed.
We touched on a few of these points above in relation to the various sizes of conchiglie pasta (shells). It’s merely another term for gigantic conchiglie, which is what it is. Typically, you’ll load it with a cheese filling (don’t be afraid to add some herbs and flavorings to make it more interesting). Then, just before baking, drizzle some sauce over top.
Mezzelune pasta is similar in appearance to potstickers, however it is a tad flatter in shape. It’s a flat spaghetti that’s hand-rolled from the beginning. Firstly, it is cut into ovals that are filled with stuffing before being folded in half and sealed with pinched corners before boiling.
In this category, there is just one sort of pasta that you should be familiar with, and that is.
Gnocchi is made in a different way than hand-rolled and extruded pasta, with the potato serving as the basic component and the addition of flour and egg. As a result, the dumplings are thick and compact in size. Both home cooks and professional chefs alike like getting creative with gnocchi, dousing it in creamy sauce, substituting butternut squash for conventional riced potato, or dressing it up for the holidays with a pumpkin sage sauce, to name a few ideas.
Specialty types of pasta
You’ve probably seen an increase in the number of specialized pasta varieties available on grocery store shelves. Producers are developing gluten-free versions of their products that use only beans or lentils as the primary component. It’s also possible to purchase whole grain pasta, indicating that there is a need for more nutritious methods to enjoy our favorite pasta recipes.
How is dried pasta made?
You’ve seen the pasta section of the grocery store, so you’re aware that you have alternatives to choose from. If you were to traverse the world, you would come across hundreds of different varieties of pasta, some of which had various names in different parts of the world. However, there are around 20 to 30 of them that are the most frequent in the United States. They are produced using one of two methods: hand-rolling or extrusion. The majority of pastas are made with only two simple ingredients: flour and eggs.
After the flour and egg (or water) are combined, the dough is kneaded until it forms a ball that is flattened out and cut into various shapes.
The second process, extrusion, is used to manufacture the vast majority of the varieties of pasta marketed commercially.
Although the recipe may vary, the egg is often substituted for water, and semolina flour is frequently used in place of all-purpose flour in most cases. Semolina is a coarse flour made from durum wheat that is a touch darker in color than ordinary flour. It is used to make pasta and bread.
Fresh pasta versus dried pasta
While fresh pasta will always be a pleasant experience, dried pasta may be a good option for heartier meals that require the noodles to hold up to robust sauces and more vigorous cooking (like in casseroles). Because it has a more sensitive feel, freshly rolled pasta will cook more quickly than dried pasta.
Selecting and storing pasta
Fresh pasta may be stored in the refrigerator for up to two or three days after it has been cut and shaped, depending on how long it will be used. Keep it in an airtight container at all times. You may even freeze it for up to two weeks if you want to save time. It is advisable to consume dried, store-bought pasta from a box within a year of purchase. When choosing a type of pasta, take the sauce into consideration. Long and thin noodles go well with lighter sauces such as those made with olive oil or cream.
Why Does Pasta Come in So Many Shapes?
Many people believe that pasta originated in Italy, yet the first known noodles were discovered in China during an archeological expedition. It was discovered that the noodles were manufactured from two varieties of grain that had been farmed in China for more than 7,000 years in a bowl buried beneath 10 feet of soil! Despite the fact that there are hundreds of distinct varieties of noodles, pasta may be divided into many categories, including longpasta (spaghetti, angel hair), tubes (penne), soup pastas (orzo, alphabet), filled pastas (tortellini, ravioli), and unusual forms (tortellini, ravioli) (farfalle,fusilli).
- Farfallepasta, for example, is sometimes referred to as “butterfly” or “bowtie”pasta due to its form.
- A variety of forms, for example, will handle different sauces better than other shapes.
- Flat noodles are frequently served with cream sauces, but round pastas appear to hold on to tomato sauces more well.
- What’s your favorite type of pasta?
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27 Types of Pasta and Their Uses
That one sort of food can be transformed into so many other forms isn’t that incredible? Toss pasta in boiling water and dress it up with some sauce and protein, and you’ve got yourself one of the most flexible pantry essentials. Despite the fact that pasta is a dependable food, we have a propensity to eat the same varieties of pasta over and over again. Consider this your license to investigate the possibilities of the past. Some varieties of pasta are ideal for delivering thick and meaty sauces, but others are better suited for soups and salads, among other things.
Discover 27 various varieties of pasta, as well as recommended uses and culinary ideas, in this section of the website. Uncooked pasta in a variety of shapes and sizes Photograph courtesy of Anadolu Agency/Contributor/Getty Images
1. Angel Hair Pasta
Angel hair pasta (also known as capellini) is best served with light or creamy sauces to highlight its long, delicate strands. When used in thick, meaty sauces, the tiny strands might be lost. Pasta with Tomatoes and Garlic Pasta with Tomatoes and Garlic | Photo courtesy of Allrecipes Magazine
2. Bow Tie Pasta (Farfalle)
To spice up any meal that asks for little pasta shapes, such as penne or shells, bow tie pasta is a great option. Farfalle is another name for this dish. Tie-dye bow ties made from sausage tomatoes and cream Cooking with Bow Ties and Sausage Tomatoes and Cream | Photograph by Elijah
3. Bucatini Pasta
Bucatini pasta with shrimp and anchovies is a classic dish. Recipe for Bucatini Pasta with Shrimp and Anchovies | Photo courtesy of Kims Cooking Now| Image courtesy of Kims Cooking Now
4. Ditalini Pasta
tubes with smooth sides that are medium in size and relatively short in length. ditali are a short pasta type that is good in soups, pasta salads, and standing up to thick sauces, as are other short pasta shapes. With roasted tomato sauce and goat cheese, ditalini are transformed into a delicious dish. Roasted Tomato Sauce & Goat Cheese Ditalini | Photo courtesy of Baking Nana
5. Egg Noodles
Tuna Casserole that is quick and simple to prepare Tuna Casserole Made in Minutes | Photo courtesy of dustysun
6. Fettuccine Pasta
Fettuccine is a type of egg pasta that is sliced into long, thin strips. It is frequently served with cream sauces, such as in the traditional Fettuccine Alfredo, to enhance the flavor. You may substitute fettuccine for linguine or spaghetti in any recipe that asks for either. Cooking Creamy Mushroom PastaCook John’s Creamy Mushroom Pasta | Photo courtesy of Chef John| Credit: Cook John
7. Fusilli Pasta
If you’re making a dish that calls for spaghetti, this long, thick, spiral-shaped pasta will provide an interesting twist. Its fissures are ideal for transporting rich sauces, but it’s also frequently used in pasta salads because of its flavor. Salad de Pasta Italiana à la Salami (Salami Lovers’ Italian Pasta Salad) Salami Lover’s Italian Pasta Salad | Photo courtesy of CookinBug| Source: CookinBug.
8. Gemelli Pasta
Pasta with Peas is a traditional Italian dish. Pasta with Peas | Photo courtesy of Tony
Basil Ricotta Gnocchi from Chef John’s | Photo by FNChef| Credit: FNChefChef John’s Basil Ricotta Gnocchi | Photo by FNChef|
This long, broad noodle is also known by the name of the meal that it is served with. It is possible to have flat or curled borders on the lasagna (the noodle). Lasagna (the dish) is very delicious. The Best Lasagna in the World
These long, flat noodles are a little thicker than spaghetti, but they are still rather tasty. Although clam sauce is the traditional accompaniment in Italian restaurants, you may use it in any meal that asks for spaghetti. Linguine tossed in a sweet Italian sausage ragout | Photo by bellepepper | Sweet Italian Sausage Ragout with Linguine
Known as macaroni, this little tube-shaped pasta is excellent in creamy casseroles (such as macaroni and cheese) and salads (likemacaroni salad).
Why? Because the creamy sauce seeps into the cooked tubes, you’ll get taste in every bite thanks to the creamy sauce. Macaroni and cheese with ham and peas made in the Instant Pot Instant Pot Mac and Cheese with Ham and Peas | Instant Pot Mac and Cheese | Photo courtesy of lutzflcat
Mexican Manicotti prepared in the microwave Cooking in the Microwave Mexican Manicotti | Photo by bd.weld | Credit: bd.weld
14. Orecchiette Pasta
A little, bowl-shaped pasta that is frequently mixed with veggies and oil rather than substantial sauces, according to the manufacturer. Yummy morsels of meat and vegetables will be caught in the little indentations in the pasta. Orecchiette Pasta in a Single Pan Orecchiette Pasta in a Single Pan | Photo by Linda T.
15. Orzo Pasta
A little, rice-like pasta that is used to thicken soups and salads by adding substance. Orzo with Parmesan and Garlic Orzo with Parmesan and Garlic | Photo by KGora
16. Penne Pasta
A tube-shaped pasta that is sliced diagonally at both ends and measures two inches in length. It’s especially good with chunky meat or vegetable sauces since the meat or vegetables will flow right into the spaghetti tubes. Mostaccioli are a type of pasta that is also known as mostaccioli. A penne pasta dish with chicken and asparagus. CookinBug’s Penne with Chicken and Asparagus | Image courtesy of CookinBug
17. Radiatore Pasta
Ruffled, short, squat pasta that is similar to rotini in shape. They have a radiator-like appearance, which is how they got their name. Radiatore, like other robust pasta shapes, show out when served with heavy sauces or mixed with vegetables in an apasta salad. Pasta Salad with Sesame Chicken Salad de Pasta à la Sesame | Photo courtesy of GodivaGirl
These little square pillows of dough are stuffed with a variety of finely crushed or chopped ingredients ranging from cheese to meat to pureed vegetables. Serveravioli with sauce, in soups, or just sprinkled with olive oil are all delicious options. Ravioli with Beets and Goat Cheese Ravioli with Beets and Goat Cheese | Photograph by Kim
19. Rigatoni Pasta
Riggies are short, grooved, tube-shaped ingredients that may be utilized in a variety of applications, from sauces to salads to baked casseroles. Rigatoni alla Genovese (Genovese Rigatoni) Restaurant-quality Rigatoni alla Genovese | Photo courtesy of Chef John
20. Rotelle Pasta
Children will like these little round pastas that have been shaped like wagon wheels (and which are also often known by that name). Use them to add flavor to goulash, mac & cheese, and other dishes. Pasta with Hot Wheels Pasta with Hot Wheels | Photo courtesy of Chef John
21. Rotini Pasta
These kid-friendly noodles resembled smooshed corkscrews when they were served. Because pieces of veggies will adhere to the grooves in the rotini, it is frequently used for pasta salad. Pasta Salad with Buffalo Chicken Pasta Salad with Buffalo Chicken | Photo courtesy of CookinBug
Shells Stuffed with Meat I
23. Spaghetti Pasta
The characteristic long, thin, cylindrical tubes that you’re familiar with and like. Served with a little dressing of olive oil and garlic, this pasta is just thick enough to not be lost in that heavy family meat sauce recipe, but thin enough to be served with a cream sauce or even just a light dressing of olive oil and garlic. Spaghetti Sauce as a Wedding Gift Spaghetti Sauce as a Wedding Gift | Photograph by Melissa Goff
24. Tagliatelle Pasta
A long, flat, thin noodle that is similar to fettuccine in appearance.
The traditional pairing is with meat sauces, although it may also be used with lighter sauces. Tagliatelle with a Pesto of Coriander Tagliatelle with Coriander Pesto | Image courtesy of
Stuffed spaghetti rings that may be eaten with sauce, added to soup, or simply drizzled with olive oil are available. Beets, tomatoes, and other coloring chemicals are sometimes used to create a variety of hues, which are then sold separately. Tortellini in Sausage Soup with Tortellini in Italian Sausage Soup Photo courtesy of Allrecipes| Image courtesy of Allrecipes
26. Vermicelli Pasta
These lengthy strands of pasta are thinner than spaghetti but thicker than angel hair in texture and appearance. You may utilize it in the same way that you would either of those. Spaghettini is another name for this dish. Bowl of Vermicelli Noodles Bowl of Vermicelli Noodles | Photograph by Dave Musumeci
Ziti is a skinny tube-shaped pasta that can withstand strong sauces and is particularly good in baked pasta recipes. Recipe for Baked Ziti IBaked Ziti I | Photo courtesy of cookin’mama
Pasta Types and When To Use Them
There are roughly 350 different varieties of noodles available, as well as an even greater number of sauces to pair them with. When it comes to creating your next pasta dish for one of your culinary arts classes, the possibilities are endless. How are you expected to determine which method is the most effective? Even while there is no “proper” or “wrong” method to match spaghetti noodles with sauces, there are certain general rules that chefs follow to ensure that their pasta meals are well received by their consumers.
There are several distinct types of pasta.
These are the groups:
- Long Angel hair, fettuccine, fideo, fusilli, lasagna, lasagne, linguine, mafalda, pappardelle, reginette, spaghetti, tagliatelle, thin spaghetti, vermicelli
- Fettuccine, fideo, fusilli, lasagna, lasagne, linguine, mafalda, pappardelle, reginette, spaghetti, tagliatelle, Tube Bucatini, casarecce, cavatappi, elbow, manicotti, penne, penne mostaccioli, penne rigate, pipe rigate, pipette rigate, riccioli, rigatoni, tortiglioni, tubini, ziti
- Bucatini, casarecce, cavatappi, elbow, manicotti, penne, penne mostaccioli Soup: Acini de pepe, alphabet, ditalini, orecchiette, orzo, pastina
- Soup: alphabet, ditalini, orecchiette, orzo, pastina Ravioli with tortellini stuffed with meat sauce
- Shape that is unique anellini, campanelle, cappalletti, cavatelli, conchiglie, egg noodles, farfalle, farfalline, gemelli, gigli, radiatori, rocchetti, rotelle, rotini, ruote, tripolini
- Anelli/anellini, campanelle, cappalletti, cavatelli, conchiglie
How do I know which sauces to serve with which noodles? Sauces are held in different ways by different forms of noodles. Generally speaking, rich, powerful sauces go well with thicker, heartier noodles, whereas light sauces go well with more delicate noodles. It goes without saying that while cooking filled pasta, you must use large shells or manicotti noodles because it would be difficult to pack smaller shells or noodles. In accordance with the website Good Food, the following are some tips for combining your noodles with sauces:
- Light or oil-based sauces are a good match for long, thin noodles. To keep them from sticking together, they require a lot of lubrication
- Thus, if you’re using olive oil, a thin noodle is an excellent choice. Long ribbon noodles are a good match for meat sauces. Shells are best served with heavy sauces that are creamy or meaty. Smooth sauces are paired with unexpected surprises. To go along with the tubes, use sauces that contain bits of vegetables or cheese
- This allows the chunks to be hidden inside the noodles
- Small, shaped noodles are a good match for soups and pasta salads. Because packed pastas are typically highly tasty on their own, light sauces are a good match for them.
Pasta Cooking Suggestions Because every pasta is not made equal, you can’t expect to cook it all the same way every single time you make it. There are, however, a few tips and procedures to follow to ensure that your noodles turn out just way you want them.
- It is preferable to use too much water while boiling pasta rather than not enough. If you use too little water, the noodles will become glued together. Never cook two different varieties of noodles at the same time. Noodles of varying shapes need varying amounts of time to prepare
- The noodle will take longer to cook if you break it in half and there is a white line in the centre
- Immediately after draining the noodles, rinse them with cold water to prevent them from overcooking. Nobody likes gooey spaghetti
- It’s a no-no. As soon as you drain the noodles, pour the sauce over them to prevent them from drying out and sticking together.
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15 Types of Pasta Shapes to Know and Love
Fcafotodigital Photographs courtesy of Getty Images Pasta is one of the simplest—and most beloved—dishes to cook at home, whether it’s prepared from scratch or purchased in a package. There are innumerable dishes that use pasta as their primary component, ranging from filled shells and spaghetti and meatballs to fettuccine Alfredo and potato gnocchi, to name a few examples. This carbohydrate-dense dish is usually created from simple components such as wheat, water, and eggs, which are then shaped into various forms before being cooked in boiling water to soften the carbohydrates.
- Many of them are available in traditional forms such as rotini, penne, and fusilli, allowing you to experiment with healthier versions of time-honored pasta dishes.
- To help you learn more about one of the most delicious and widely consumed dishes on the planet, we’ve gathered some of the most popular Italian forms of pasta in one convenient place.
- (Don’t forget to check out these summer spaghetti dishes and pasta salad ideas as well.) 1GnocchiGnocchi is an Italian pasta dish prepared with mashed potatoes baked in the oven, flour, and eggs.
- Try it in Potato Gnocchi with Pork Ragù for a delicious dish.
- Italian linguine has an oval shape and a diameter of roughly 4 millimeters, making it slightly broader than spaghetti but not quite as wide as fettuccine.
- Linguini with Pancetta and Brussels Sprouts is a good way to try it.
- This implies that with each bite, you will receive a small amount of additional sauce.
Using Bucatini with Winter Pesto and Sweet Potatoes is an excellent combination.
Even more bizarrely, some people believe they are essentially the same thing!
5Pappardelle Is it any surprise that the name pappardelle derives from the Italian verb “pappare,” which literally translates as “to devour”?
Pappardelle with Beef Ragu is a good way to use it.
In addition to the traditional accompaniments of broccoli or broccoli rabe, spicy Italian sausage can be added to the mix.
7Tortellini Tortellini are ring-shaped noodles that are commonly packed with cheese or meat, although they can also be served plain.
Make Pesto Chicken Minestrone with it to see what you think.
Raviolis are normally square or circular in shape, and they can be packed with meat, cheese, or vegetables, among other things.
Make Butternut Squash Ravioli with Seared Chicken for a delicious dish.
This pasta, which is believed to have originated in Northern Italy in the 1500s, has a long history.
12Lasagna Traditionally, lasagna is made from a sort of large, flat pasta that is stacked with sauce and cheese to create the well-known casserole dish of the same name.
Make a Lasagna with Mushrooms and Spinach in a Skillet to use it.
These broad tubes are capable of withstanding heavier sauces such as Bolognese and Bolognese sauce.
14 Orecchiette is an Italian word that literally translates as “small ears,” which makes a lot of sense given the form of the pasta.
Make it into Orecchiette with Sausage and Radicchio for a delicious meal.
Spaghetti is a type of pasta that is long, thin, firm, and cylindrical in shape that is easily recognized.
Try it in Spaghetti with Red Onion and Bacon for a unique twist.
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How Many Different Pasta Shapes are There?
We’re all familiar with the forms of spaghetti, penne, rigatoni, and other types of pasta, but did you realize there are over 350 distinct types of pasta? Yes, you are correct. If you’re looking for a real Italian supper, you may pick from hundreds of different varieties of pasta whether you’re cooking at home or eating out. Continue reading to learn more about the enthralling realm of pasta. Groups of Pasta Generally speaking, pasta may be divided into several categories. As an example, there are several types of pasta groups such as the long pasta, the tube pasta, and the soup pasta groups, the packed pasta groups, and the unusual form pasta groups.
- Spaghetti and angel hair are considered long pastas, whilst penne is considered a tube pasta.
- It is not only that there are many distinct forms, but many different varieties of pasta are known by more than one name as well.
- Pasta ShapesSo, why is it that there are so many distinct types of pasta?
- Texture and sauce are important considerations.
- In general, cooks utilize a variety of pasta shapes and sizes based on the type of sauce they intend to cook with the pasta.
- As an alternative, if he creates an extremely rich and thick sauce, he will serve it with an equally rich and thick pasta, such as rigatoni, whose grooves will contain the rich and flavorful sauce for maximum flavor absorption.
- Ravioli, manicotti, and huge shells are just a few of the possibilities available when it comes to packed pasta.
- Try something different with your spaghetti this time and see how it goes.
- There are several recipe books available on the market that are devoted just to pasta shapes, how to prepare them, and what sauces to serve with them.
The different types of pasta and how to use them
Pasta dishes are the third most popular evening meal in Australia, trailing only steak with vegetables and roasts in terms of popularity. Because pasta provides the foundation for hundreds of various flavor combinations, and there are many different sorts of pasta shapes that work well in different recipes, it makes sense to use pasta in this way.
This also means that you may have a lot of fun experimenting with different pasta recipes in your kitchen. Continue reading to find more about some of the most popular varieties of pasta, as well as some of the greatest dishes to create with them!
A packet of long noodles is one of the most popular forms of pasta, and you can find one in practically any cupboard. They’re great for twirling, and they may be arranged in a beautiful nest form for a more elegant-looking bowl of spaghetti. Discover which sauces go well with each of these forms. It’s a classic for a reason, and spaghetti is one of the most popular dishes in the world. You may easily eat it because of its long, thin cylindrical shape, which is enjoyable to spin, and because it has a wonderful texture that you can dig your teeth into.
- Enjoyed all over the world, and possibly the most well-known of all pasta dishes, it’s the ideal way to enjoy this long noodle.
- Fettuccine Fettuccine is shaped like a flat, wide, and long rectangle rather than a thin, round disc.
- When making chicken alfredo or bacon carbonara, this is the noodle to use as a basis because it is so versatile.
- You can make this simple pasta dough and, once it has been flattened out flat, you can cut the pasta into long ribbons to create gorgeous, fresh fettuccine.
- It’s approximately as broad as spaghetti but as flat as fettuccine, and it’s versatile enough to go with a variety of different sauces.
Tubular pasta has a hollow structure that is ideal for catching hold of a generous amount of your favorite marinara sauce. Short tube pasta is commonly used in pasta bakes and pastitsio, among other dishes. Penne These noodles are normally 4-5cm in length and sliced at an angle to mimic the tip of a fountain pen, which is why they are called fountainhead noodles. The hollow is roughly the same size as a pencil in length and width. It can be smooth or ‘penne rigate,’ which has ridges and a pleasant texture, and is excellent for retaining even more sauce than smooth pasta.
- Use this pasta in a carbonara pasta bake with meat and veggies for a delicious meal.
- It is used in many different dishes.
- Pesto, a simple sauce made from basil, pine nuts, cheese, garlic, and olive oil, complements the dish perfectly.
- Make sure to serve with garlic bread for extra yumminess.
- Elbow macaroni is a type of macaroni that has a bend in it at some point.
A classic comfort food or side dish, macaroni and cheese is one of the most well-known uses for this versatile ingredient. On this gorgeously saucybaked mac and cheese with a crispy golden coating, you may use normal macaroni or elbow macaroni for a different twist.
There are an almost infinite amount of different pasta forms available, and each one has its own set of advantages. Here are some more common forms that do not fall into the categories listed above, as well as the dishes that may be made with them. Lasagne Lasagne is a type of pasta consisting of large, flat sheets of spaghetti. The basic layered meal of pasta, bolognese, and bechamel is known as lasagne, but there are many additional variations available, such asChicken and Mushroom Lasagne andRoasted Pumpkin and Spinach Lasagne, among others.
- You should simmer your meal for 10-15 minutes longer than you would if you were using fresh pasta, or until the dried sheets are soft.
- Because of the crinkle where it joins together at the middle, it’s good for retaining sauce when serving.
- Try making this creamy chicken, bacon, and mushroom bake, which is complemented with the flavors of white wine and lemon, to see how it turns out.
- Rotini or Fusilli are two types of pasta.
- They have the appearance of little corkscrews and are a lot of fun to bite into, especially for small children who prefer to eat with their hands.
- Having so many curls in the corkscrew-shaped noodles makes them excellent for soaking up a lot of sauce.
- They are available in a variety of sizes, ranging from thimble-sized to large enough to occupy the palm of your hand.
They are frequently stuffed with a combination of creamy ricotta cheese and other ingredients, such as the pumpkin, spinach, and ricotta stuffed shells in this recipe for Ricotta Stuffed Shells.
They are a traditional Italian dish.
Because of their greater size, they are incredibly filling and comforting in recipes such as this Pizza Pasta Bake, which is perfect for feeding a crowd or a bunch of hungry children!
Their cupped form is ideal for retaining pasta sauce and other components, and their texture when cooked is softer in the center and a bit chewier around the outside.
Make this Orecchiette with Capsicum and Caper Brown Butter and you might just find yourself making it again and again!
They cook rapidly and are commonly used in soups and stews because of their versatility. They’re also delicious in salads and baked dishes, such as this 30 Minute Cheesy Chicken Risoni recipe.
Get creative with all types of pasta
The process of selecting the appropriate pasta form for your next dinner is a terrific opportunity to be creative in the kitchen and try something new and exciting. Having learned about some of the greatest varieties of pasta that you can serve on your dinner table, continue reading for a variety of other pasta dishes that you can make yourself. Enjoy!
20 Common Types of Pasta (And How to Use Them All)
It is not necessary to solve one of life’s great mysteries by matching different varieties of pasta with different recipes or sauces. When you are familiar with all of the many varieties of pasta available, you can create wonderfully fulfilling pasta recipes. Continue reading to find out about the most common forms of pasta and when you may use them. When it comes to using a certain sort of pasta in a dish, there isn’t a “wrong” decision, at least not in the traditional sense. You may, on the other hand, discover that various shapes or varieties of pasta work well together in specific cuisines.
It becomes easier to find out what sorts of sauces or cooking methods are most suited for each variety of pasta the more you cook and experiment with it.
1. Angel hair
Angel hair pasta is a delicate strand of spaghetti that is long, very thin, and very delicate.
How to use it:
The delicate and light texture of this pasta begs for sauces with a lighter texture. It is best to use compound butters or thin, creamy sauces, rather than chunky sauces, which can be overly heavy. It goes great with the recipe for ourcacio e pepe.
Cannelloni is a big tube-shaped pasta that is served with sauce. Consider ziti, but make it a thousand times larger. The sides of cannelloni are smooth, but the sides of manicotti are ridged.
How to use it:
For stuffing with ingredients like as cheese or sauce, it’s the ideal specimen because to its size and shape. A casserole is made by stuffing any of these varieties of pasta with a variety of ingredients and baking it.
Shell-like chunks of pasta are available in a variety of sizes to suit your needs.
How to use it:
If you think about it, sauces that get stuck (deliciously) in its shell-shaped core come to mind. Thick cheese sauces, cream sauces, and tomato sauces are all excellent choices. This style of pasta is also delicious in soups.
Ditalini, which literally translates as “little thimbles,” are extremely little tubes of pasta.
How to use it:
This style of pasta pairs nicely with creamy sauces (for example, it would be a fantastic choice for mac ‘n’ cheese, among other things). It is frequently used in soups such as pasta e fagioli.
The shape of these spaghetti servings is strikingly similar to that of miniature bow ties. Farfalle is sometimes referred to as “bow tie pasta” by some.
How to use it:
This one-of-a-kind pasta form has a surprising amount of versatility.
It’s a good match with tomato-based sauces, cream sauces, and dishes including butter or olive oil. Combining it with stir-fried veggies or meat is also a winning combination. You may use it to make our Chicken Pot Pie Pasta dish.
Fettuccine are flat ribbons of pasta that are in the middle of the width spectrum between linguine and pappardelle.
How to use it:
With its medium-firm texture, this spaghetti can withstand heavier sauces and is a good match for bits of meat or vegetables. When it comes to cooking with this sort of pasta, Fettuccine alfredoi is a classic meal to prepare.
Large, flat sheets of pasta with ridged borders that are broad and flat.
How to use it:
Lasagna is arguably best known for its use in the meal of the same name, which is a type of pasta casserole comprised of layers of lasagna, sauce, cheese, and other contents between layers of pasta. This recipe may also be used to make lasagna roll-ups, as well as a substantial and delectable lasagna soup!
Lasagna is most commonly associated with the meal of the same name, which is a type of pasta casserole comprised of layers of lasagna, sauce, cheese, and other contents between layers of lasagna noodles. This recipe may also be used to create lasagna roll-ups, as well as a substantial and tasty lasagna soup.
How to use it:
When served with clam-based sauces or in other seafood dishes, linguine is a common ingredient. However, it is quite adaptable! It works with sauces that are slightly “wet,” from tomato-based to cream-based and beyond.
When served with clam-based sauces or in other seafood dishes, linguine is a common accompaniment. However, it is quite adaptable. From tomato-based to cream-based and beyond, it works with somewhat “wet” sauces.
How to use it:
Consider the empty area inside the macaroni to be a vessel for gooey goodness to travel through. All kinds of sauces, including cream sauces, melty cheeses, and tomato sauces with few lumps may be stuffed into macaroni to produce delicious results. We mustn’t forget about the traditional macaroni and cheese, though! To put a seasonal spin on a traditional dish, try ourButternut Squash Mac ‘n’ Cheese.
Manicotti are big, ridged pasta tubes that are similar in appearance to cannelloni.
How to use it:
Hollow manicotti tubes appear to be begging to be packed with filling, and you’d be correct if you thought that. Manicotti is a type of pasta that is typically packed with ricotta and baked in tomato sauce.
Translation: “tiny ears,” and the little pasta shapes do, in fact, resemble cartoon ears, or even deformed bowls, in their appearance.
How to use it:
Orecchiette is Italian for “little ears,” and the little pasta forms do indeed resemble miniature cartoon ears, or even misshaped bowls.
Ribbons of spaghetti that are thick and flat. It’s similar in appearance to fettuccine, but it’s substantially broader.
How to use it:
Pappardelle is made to withstand the heaviest sauces and is extremely durable. With this versatile pasta, you can make thick, chunky meat sauces or stir-fry items without a hitch.
Pasta spheres that are very little (just a few millimeters in diameter!).
How to use it:
A light and spritely pasta like this might easily become lost in a rich sauce like this.
Reduce the complexity of the dish by serving it with a light coating of olive oil or butter, some spice, and perhaps a shake of Parmesan cheese on top. It’s also delicious in soups!
Diagonally cut edges on medium-sized ridged tubes of pasta with a rounded center.
How to use it:
Penne goes great with a variety of sauces, including cream-based sauces, tomato-based sauces, and meat-based sauces. Attempt to preserve the consistency of sauces as smooth as possible, so that the sauce may easily flow into the hollow tubes of pasta and infuse them with flavor. Our recipe forpasta arrabbiatais a terrific place to start your cooking journey.
A medium-sized tube of ridged pasta with flat ends that is often a little thicker and fatter than penne but not by much.
How to use it:
Because rigatoni has a greater empty area than other pasta shapes, it is ideally suited to sauces that are somewhat chunkier or more textural. Rigatoni goes well with a variety of sauces, including meat sauces, cream sauces, and vegetable recipes.
Pasta that is shaped like miniature wagon wheels; sometimes known as “wagon wheel pasta.”
How to use it:
Rotelle is best served with cream and tomato sauces that are thick but not too lumpy. Also, it’s a great addition to pasta salads and other salads.
Spirals of pasta that are small to medium in size and firmly wrapped.
How to use it:
Utilize this pasta with sauces that have the ability to penetrate the nooks and crannies of this pasta. It goes nicely with cream or tomato sauces, and it’s also great for baking in casseroles or baking in the oven.
Flat ribbons of pasta that are in the range of widths between fettuccine and pappardelle.
How to use it:
This type of pasta goes well with a variety of sauces, including oil, garlic, and seafood. They’re also thick enough to stand up to richer, meatier sauces without falling apart.
Pasta twirls in a bell-like form that are both elegant and delicious.
How to use it:
Make a list of sauces with a consistency that will allow them to get captured in those little cups at the end of the bells of this pasta. Cream- or tomato-based sauces that are thicker but not too chunky are ideal for this dish.
Tubes of pasta that are medium in size and have smooth sides.
How to use it:
Choose sauces or toppings that are thick enough to “stick” to the smooth edges of the chowder pan or skillet. Ziti is most popularly used in baked ziti, which is a dish composed with tomato sauce and cheese that is served hot.